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Creamed Leeks
serves 4


  • 1 tablespoon unsalted butter

  • 2 large leeks, washed, and thinly sliced

  • 1/4 cup water

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 cup heavy cream

  • 1 tablespoon finely grated Parmesan


In a nonstick sauté pan, melt the butter over medium heat.  Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes.  Stir in the cream and Parmesan, and serve.

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